Soft crust from Dutch oven?

Soft crust from Dutch oven?

Submitted by Recoil Rob on October 31, 2015 – 9:26pm.

I’ve had some experience with bread in the past and done OK with it, mostly from the BREAD ALONE book. I was recently given a copy of FWSY and decided to try Ken’s methodology with the Dutch ovens. I followed the recipes religiously and while the bread tastes great I find the crust too thin  and flexible for my taste, almost like a tough outer skin. I properly cooled my loaves on racks but after several attempts always the same result, any advice?